KENYAN INDIAN SOUL FOOD WITH A HAPPY ENDING!
SERVINGS: 3/4 PREP TIME: 10-15 minutes COOK TIME: 10 minutes
Our Vegan Chickpea Curry Recipe with Potato & Tamarind slaps you in the face with seriously Tangy, Sweet & Sour notes you have never tasted before! This dish stems from my East African Indian Roots and is an Indian Soul food staple. Its original name is 'Chana Bateta' which translates to
'Chickpea & Potato' Theres Indian and then theres Kenyan Indian and where Flavour is concerned, best of both worlds wins hands down!! Oh, and theres alot of British In this too 😉
INGREDIENTS:
3 medium sized white potatoes approx 400g
1 tin of black chickpeas approx tin size 230g
3 tbsp of tamarind pulp un sweetened or 4 tbsp tamarind syrup/sauce
2 tsp os sugar (not needed if you use the syrup)
1 tbsp ground green chilli and ginger mixed
1 tsp cumin seeds
2-3 pieces small of cassia bark or 1/2" of cinnamon stick
2-3 pieces of clove
1 tsp salt
1/2 tsp turmeric powder
1 tbsp tomato puree
1 1/2 cups of cold water (approx)
DRIZZLE OF VEG OIL
GARNISH:
2 tbsp finely chopped white onion
2 tbsp chopped fresh coriander/cilantro
sprinkling of chilli powder
**Salted Crisps/Chips**
SERVING SUGGESTION:
1 stick of French Baguette cut into wedges
SKIP THE PREP SECTION TO GET STRAIGHT TO METHOD >>
PREP:
PAR BOILING THE POTATOES
1. Add the whole potatoes with skin on to a pan with boiled water and simmer for approx 10 minutes or until you can drive a knife or skewer comfortable through them. Then transfer them to a colander and run them under cold water whilst peeling the skin off. On a chopping board, cut the potatoes into
1 1/2" pieces.
GROUND GREEN CHILLI & GINGER
Take 3 fresh green chillis and 1" of fresh ginger(peeled)
To grind them: either use an electric mini chopper, pestle & mortar or simply chop them really finely with a knife.
I tend to use my best friend the Mini Chopper 😂 Now you know what I mean!
heres a link to one I would recommend if you wanted to buy...
TAMARIND PULP - handy tip*
Take 1 block of dried and condensed tamarind fruit.Soak in 1 cup of water over night, the block will re-hydrate and become easy to break apart Now remove from the water and squeeze through a sieve until all the pulp passes through and all the waste product is dry.
Note: This pulp is seriously sour and is usually sweetened with pulp from dates, sugar or 'jaggery' (unrefined sugar cane sugar. We want it in its raw pulp state and will sweeten it in the dish. - JUST SAYING 🙃
METHOD:
drizzle veg oil into a medium hot pan (2 tbsp).
place the cassia bark and cloves in the oil
add the cumin seeds (this will immediately cloud up and sizzle)
lower the heat and add the potatoes and the drained off black chickpeas
add the ground green chilli & ginger
add the tamarind pulp
now add the turmeric, salt and sugar
mix/fold all together, being careful not to break up the potatoes
now add the water and turn the heat up high
give it all a really good stir and taste the broth for seasoning and balance. Add salt if needed. If it's really sour, add 1/2 tsp of sugar. NOTE: IF YOU USED A TAMARIND SYRUP, YOU WONT NEED THE SUGAR BUT MAY REQUIRE MORE SYRUP. You're now the chef so judge according to your taste. 👩🍳👨🍳
keep the heat on high and put the lid on the pan and cook for 5 minutes. Don't be tempted to simmer, this will break up the potatoes!
after 5 minutes, turn the heat off and cool for a minute before serving. The sauce will have thickened to the consistency of a good Sunday roast gravy
Garnish with chopped onion, coriander/cilantro and a sprinkling of chilli powder.
THE BEST BIT...😱
pop open a pack of ready salted crisps and crunch them down and sprinkle over the steaming hot tamarind gravy and mop this delicious curry up with thick wedges of French Baguette 🤤
TRUST ME, THIS WORKS AND WORKS REALLY REALLY WELL!
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